Growth and Survival Rates of Lactobacillus plantarum in Thai Cereal Cultivars

In this study, the viability of probiotic Lactobacillus plantarum TISTR 2075 in different kind of cereal extracts was determined during fermentation and storage. During storage at 4°C for 144 h, fermented Plai Ngahm Prachin Buri rice extract exhibited the highest survival rate of 94.91% which was significant difference (P<0.05) from other fermented cereal extracts. Whereas, the highest survival rate of the strain stored at 37°C for 60 h was detected in fermented black glutinous rice extract (83.40% survival rate). Furthermore, the stability of the strain could be considered in a term of the specific rate of degradation (k). The lowest k value of 0.0034 h-1 and 0.0181 h-1 was also observed in fermented Plai Ngahm Prachin Buri rice extract storage at 4°C and fermented black glutinous rice extract storage at 37°C, respectively. Total reducing sugar and free amino nitrogen evolution of all fermented cereal extracts decreased over the course of storage period.